Ingredients
1 cup dried Israeli couscous 10 kalamata olives, chopped 1 (6-ounce) jar marinated artichoke hearts, with liquid 1 red or yellow bell pepper, diced 1/2 red onion, diced 1/2 cucumber, peeled, seeded and diced 1/4 cup foil-packed julienne sun-dried tomatoes 1/4 cup (packed) chopped fresh basil 1/4 cup (packed) chopped fresh flat-leaf parsley Juice of 1/2 lemon 1/4 cup freshly grated Parmesan or asiago cheese Salt and pepper to tasteDescription
Prepare Couscous According To Package Directions. Rinse Under Cold Water And Drain. Meanwhile, In A 1-quart Plastic Storage Container, Combine The Olives, Artichoke Hearts And Liquid, Bell Pepper, Onion, Cucumber, Sun-dried Tomatoes, Basil, Parsley And Le
Evening Edge
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